2941 Restaurant Week Dinner Menu 
​​Three-Course Prix Fixe | Fifty-Five dollars
Monday, Aug. 28th - Saturday, Sep. 2nd

Appetizers
(choose one)

Ⓥ Chilled Green Asparagus Soup
shiitake mushrooms, kalamata olives, matsutake shoyu – crème fraiche

Jumbo Lump Crab Salad
marinated avocado, heirloom tomato foam, lemon

Ⓥ F.J Medina Farm Tomato Salad
pickled ramps, grilled little gems, Goat Lady Lindale cheese, basil

* Hamachi “Steak Tartare”
capers aioli, poached quail egg, crispy seaweed tempura


​Entrées
(choose one)

* New Zealand King Salmon
Summer squash, oyster mushrooms, red kosho sauce

Ⓥ Yellow Corn Raviolini
tomato compote, halloumi cheese, cacio e pepe spice, grilled portobello

* Crescent Duck Duo
duck leg confit, roasted breast, fingerling potatoes, spiced rapini, roasted cherries jus

* Fruits de Mer (Sup $15)
sea bass, head on prawn en persillade, cherry stone clams, Peruvian purple potato, seafood broth


​
Desserts
(choose one)

Lemon Meringue Pie
lemon mousse, crispy tuile, citron gelee, raspberry gelato

Dulcey Almond Inspiration
almond praline sponge, chocolate crémeux, dulcey gelato

Pistachio & Strawberries
strawberry mousse, pistachio financier, strawberry gelato

​
​Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye